Make a loaf of traditional banana bread that has no equal with this recipe made with a mix of white flour and whole wheat flour, bananas, nuts, butter, olive oil, honey, and warm spices. Use either sourdough starter or sourdough discard for this recipe.
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt available in our online shop
- 1 cup + 3 Tablespoons (separated) chopped walnuts
- 1/2 cup lightly packed brown sugar
- 1/2 cup (1 stick) room temperature butter
- 2 eggs
- 125g sourdough starter or discard
- 2 Tablespoons honey - TREA Greek Wildflower Honey available in our online shop
- 3 ripe mashed bananas
- 2 Tablespoons olive oil - LIA Extra Virgin Olive Oil available in our online shop
- 1 teaspoon vanilla paste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon ground ginger
- zest of 1 lemon
- 1 Tablespoon demerara sugar
- Remove butter from the refrigerator at least 40 minutes before starting and leave it on the counter to come to room temperature.
- Preheat oven to 350oF and grease a 9.5″ x 5.5″ loaf pan. Optionally, you can line the loaf pan with parchment paper with two overhanging flaps for easy removal from the pan.
- Coat the 1 cup of chopped walnuts with one tablespoon of flour in a small bowl. Set aside.
- Mix the white whole wheat flour, all-purpose flour, baking soda, and salt together in a medium mixing bowl
- Cream butter and sugar until fluffy in a large mixing bowl.
- Add eggs to the butter-sugar mixture one at a time, and make sure to scrape the side of the bowl to mix thoroughly.
- Add the sourdough starter/discard, honey, vanilla paste, mashed bananas, extra virgin olive oil, cinnamon, cardamom, and ground ginger, and mix.
- Stir in the flour mixture slowly; make sure to combine and scrape sides.
- Fold in chopped walnuts and lemon zest.
- Pour batter into the loaf pan. Tap the pan on the countertop to release any air bubbles, and smooth the top with a spatula.
- Toss the remaining 3 Tablespoons of chopped walnuts with 1 Tablespoon of demerara sugar and sprinkle on top of the batter. You can use any sugar that you have on hand if you don’t have demerara sugar.
- Bake for 60 minutes. Insert a toothpick in the center of the loaf to make sure the banana bread is fully baked - the toothpick will come out clean.
- Cool in the pan for 10 minutes, and then remove to a wire cooling rack.
- Serve with butter, or even better with brown butter (available at our shop)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: bread recipe, sourdough discard recipe, sourdough starter recipe, recipe with bananas, sourdough recipe, banana recipe, breakfast recipe, dessert recipe